Dextrin aus Maisstärke

Name: Dextrin aus Maisstärke
Brand: SIGMA

Synonym(e):

Maltodextrin

Slide 1 of 3

Anmelden zur Ansicht der Organisations- und Vertragspreise.

Größe auswählen

Preise und Verfügbarkeit sind derzeit nicht verfügbar.

Über diesen Artikel

CAS-Nummer:

9050-36-6

UNSPSC Code:

12352201

NACRES:

NA.25

EC Number:

232-940-4

MDL number:

MFCD00146679

Wichtige Dokumente

Gesamtdokumentation anzeigen

Fortfahren mit

Technischer Dienst

Benötigen Sie Hilfe? Unser Team von erfahrenen Wissenschaftlern ist für Sie da.

Unterstützung erhalten

SMILES string

O[C@@H]([C@H](O)[C@@H](O)C=O)[C@H](O)CO

InChI key

GZCGUPFRVQAUEE-SLPGGIOYSA-N

InChI

1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4+,5+,6+/m0/s1

biological source

maize

description

dextrose equivalent 8.0 - 15.0

form

powder

impurities

≤0.5% sulfated ash

color

white

mp

240 °C ((464 °F ))

storage temp.

room temp

Quality Level

100

Ähnliche Artikel vergleichen

Vollständigen Vergleich anzeigen

Unterschiede anzeigen

1 of 4

Dieser Artikel	31389	31398	31394
Sigma-Aldrich 31410 Dextrin from maize starch	Sigma-Aldrich 31389 Dextran from Leuconostoc spp.	Sigma-Aldrich 31398 Dextran from Leuconostoc mesenteroides	Sigma-Aldrich 31394 Dextran
biological source maize	biological source (Leuconostoc spp)	biological source (leuconostoc mesenteroides)	biological source -
Quality Level 100	Quality Level 200	Quality Level 200	Quality Level 200
form powder	form powder	form powder	form powder
storage temp. room temp	storage temp. room temp	storage temp. room temp	storage temp. room temp
impurities ≤0.5% sulfated ash	impurities -	impurities -	impurities -
mp 240 °C ((464 °F ))	mp 483 °C ((901 °F ))	mp 483 °C ((901 °F ))	mp -

Application

Maltodextrin, a polymer chain composed of D-glucose units linked by α (1,4) bonds, is used in the development of encapsulation and nanencapsulation vehicles for use in the food industry. Maltodextrin is used as a protein Maillard-induced conjugation agent for improved solubility and foaming activity. As a sugar-matrix forming agent, maltodextrin is used in the development of orally disintegrating tablets (ODT).

Other Notes

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Lagerklasse

11 - Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (COA)

Lot/Batch Number

Die passende Version wird nicht angezeigt?

Wenn Sie eine bestimmte Version benötigen, können Sie anhand der Lot- oder Chargennummer nach einem spezifischen Zertifikat suchen.

Suche nach COA

Besitzen Sie dieses Produkt bereits?

In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.

Die Dokumentenbibliothek aufrufen

Structural and thermodynamic features of covalent conjugates of sodium caseinate with maltodextrins underlying their functionality.

N V Grigorovich et al.

Food & function, 3(3), 283-289 (2011-12-14)

The sodium caseinate (SCN)-maltodextrin (MD) covalent conjugates were prepared by a food-grade process involving the first step of the Maillard reaction. The covalent conjugates were prepared with different weight ratios of biopolymers (R(MD : SCN) = 0.4; 1; 2; 5) in the

Development and optimization of lyophilized orally disintegrating tablets using factorial design.

Ahmed IS, Shamma RN, Shoukri RA.

Pharmaceutical Development and Technology, doi: 10-doi: 10 (2011)

Evaluation of rapidly disintegrating tablets manufactured by phase transition of sugar alcohols.

Kuno Y, Kojima M, Ando S, Nakagami H.

J. Controlled Release, 105, 16-22 (2005)

Maillard-conjugate based core-shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages.

Gilad Markman et al.

Food & function, 3(3), 262-270 (2011-12-24)

Maillard reaction based protein-polysaccharide conjugates (PPC) are typically better emulsifiers than the proteins used to form them. Such conjugates have been proposed as encapsulation agents, but their potential as nanoencapsulation agents in clear beverages has not yet been proposed. In

Energy value evaluation of hydrogenated resistant maltodextrin.

Hiroyuki Tagami et al.

Bioscience, biotechnology, and biochemistry, 76(10), 1828-1834 (2012-10-11)

Hydrogenated resistant maltodextrin (H-RMD) is a dietary fiber whose energy value has not previously been reported. We evaluated the energy value of H-RMD. We conducted an in vitro digestion test, in vivo blood glucose measurement after ingestion, in vitro fermentability

Alle zugehörigen Dokumente anzeigen

Questions

Reviews

No rating value

Active Filters

Unser Team von Wissenschaftlern verfügt über Erfahrung in allen Forschungsbereichen einschließlich Life Science, Materialwissenschaften, chemischer Synthese, Chromatographie, Analytik und vielen mehr..

Setzen Sie sich mit dem technischen Dienst in Verbindung